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Food Allergies
Food Allergy Basics
Food Allergy Basics
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The role of the immune system is to protect the
body from germs and disease
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A food allergy is an abnormal response by the
immune system to a food protein
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When the food is eaten, the immune system thinks
the food is harmful and releases histamine and
other chemicals to “attack” the enemy
Food Allergy Basics
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There is no cure for food allergy
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Complete and strict avoidance of the food is the
only way to prevent a reaction
Food Allergy Basics
Eight foods cause 90% of the allergic reactions in
the United States:
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Milk
Peanuts
Eggs
Tree Nuts (e.g., walnuts, pecans, etc.)
Wheat
Fish
Soy
Shellfish
Food Allergy Facts
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4% of U.S. population or 12 million Americans
(1 in 25) have a food allergy
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Children are the largest group affected
• 4 to 6% of children have a food allergy
• Growing problem…peanut allergy doubled in
children over a five-year period (1997 – 2002)
Symptoms – one or more may
occur shortly after eating
Trouble
swallowing
Shortness of
breath
Repetitive
coughing
Voice change
Nausea & vomiting
Diarrhea
Abdominal
cramping
Swelling
Hives
Eczema
Itchy red rash
Drop in blood
pressure
Loss of
consciousness
Anaphylaxis
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A serious allergic reaction that is rapid in onset
and may cause death
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Each year in the U.S. anaphylaxis to food
causes an estimated 50,000 to 125,000
emergency room visits, depending on the
source
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Individuals with food allergy plus asthma are at
greatest risk for a serious reaction
Epinephrine (adrenaline)
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Prompt administration of epinephrine is key to
surviving anaphylaxis
Prescribed as auto-injectors (such as EpiPen®
or Twinject®)
Managing Food
Allergies Day to Day
Basic Principles
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Totally avoid food allergens
• Wise food choices through vigilant label reading
and asking questions
• Careful food preparation and cleanup
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Be prepared in case of a reaction
Vigilant Label Reading
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Read every label every time
• Formulations can change without warning
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Don’t rely on “safe lists”
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Allergens can be in non-food items
• Soaps, shampoos, skin products, medications,
pet foods
Careful Food Preparation
Wash hands, cooking utensils, and food
preparation surfaces to avoid reactions from trace
amounts of proteins left behind.
 Liquid soap, bar soap, or commercial wipes for
hands, not antibacterial gel sanitizers
 Dishwashing detergent and hot water for cooking
utensils and cutting boards
 Common household cleaners for counters, tables,
and other surfaces
Be Prepared for an Allergic
Reaction
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Accidents are never planned
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Keys to being prepared:
• Medications must be immediately available at all
times
• Knowing how to recognize symptoms and
administer medications quickly
• A written Food Allergy Action Plan
If a Reaction Occurs
Activate the Food Allergy Action Plan
Immediately!
Recognize the symptoms
React quickly
Review what caused the reaction and how well the
action plan worked
Managing Food
Allergies in Schools
Food Allergy in Schools
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Affects about 2 million school-age children
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Up to 25% of peanut/tree nut reactions in
schools are first-time reactions
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Most reactions in schools occur from food in the
classroom used for projects or celebrations
Food Allergy in Schools
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Once a reaction begins, there is no way to know
how severe it will become
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Take all food allergy-induced allergic reactions
seriously
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Every school should have a plan for managing
food allergies
The Food Allergy Plan
The plan to manage a student’s food allergies
should take into account:
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Unique needs of the child
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School environment (size, staff, etc.)
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Goal of equal participation in all school-related
activities
The Food Allergy Plan
Developing the plan is a team effort involving:
School staff
Child’s family (parents/guardians)
Child’s physician
The child who has allergies, as age-appropriate
School’s Responsibility
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Create an environment where children, including
those with food allergies, will be safe
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Employ prevention and avoidance strategies
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Be prepared to handle an allergic reaction
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Address teasing
Family’s Responsibility
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Provide written medical documentation
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Work with the school to develop a plan
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Provide properly labeled medications and replace
after use or when expired
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Keep emergency contact information up-to-date
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Teach the child age-appropriate
self-management skills
Strategies to Minimize Risk
of Reactions
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Clean hands before and after eating or handling
food
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Plan for safe parties/celebrations
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Avoid using foods in classroom art/craft projects or
as incentives
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Prohibit food trading and sharing
Key Points for Schools
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Reactions can occur anywhere in school
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Early recognition and treatment of anaphylaxis
is imperative and life-saving
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Education of all staff is important
Free Downloads From FAAN
www.foodallergy.org
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Food Allergy Action Plan
School Guidelines for Managing Students With
Food Allergies
Information Sheets
How to Read a Label, Facts and Statistics
Be A PAL: Protect A Life From Food Allergies™
Posters
For More Information
(800) 929-4040
www.foodallergy.org